You read that right! Chili Oil Peaches n’Cream. Perfectly sweet, perfectly creamy & perfectly spicy. This combination is 🤯 and 100% vegan. Inspired by Tuê – I saw she put chili crisp on top of soft serve at one of her pop-ups in LA and I just HAD to do a Chef Priyanka amped up rendition! 

I love the concept of sweet & savory – a lot of my recipes involve that dynamic, because I think it makes it exciting to eat!! And eating should be a delicious and dynamic adventure. So, I’ve been seeing chili oil on ice cream, but I just needed to take it up 5 notches, cause, who would I be if I didn’t?! This is also the easiest dessert in all the land – I promise.

Tips:

(1) use peaches that are almost ripe – when they’re overly ripe, they become mushy and hard to sear.

(2) place chili crisp/oil in the fridge before topping your ice cream so it slowly drizzles down into the peaches.

CHILI OIL PEACHES N’ CREAM:

Tools:
• non stick pan – I used OurPlace
• ice cream scoop

Ingredients:
• 2 peaches
• 1 tbsp vegan butter – I used Flora Plant
• 3-4 tbsp cinnamon coconut sugar – I used Element Truffles Coconut Sugar
• 2 scoops vegan salted caramel ice cream – I used Van Leeuwen
• 1 tbsp chili oil – I used Fly by Jing
• flakey sea salt to garnish

Method:
1. Slice & de-pit peaches
2. Melt butter in skillet over medium heat. once melted, add in coconut sugar & mix. Immediately add peaches flesh side down. Sear for 3-4 min until caramelized, flip and sear 1 minute. Remove.
3. Add to a shallow bowl, top with ice cream, chili oil & salt. serve immediately.